Name: Coronation Crustless Quiche with Spinach and Broad Beans
Prep time: 10 min
Cook time: 35 min
Ingredients: 35g unsalted butter, divided; 180g fresh spinach; 1 tablespoon chopped fresh tarragon or shredded fresh basil; 5 eggs; 250ml double/heavy cream; ¼ teaspoon fine salt; ¼ teaspoon freshly ground black pepper; 125g frozen or fresh broad beans (or use peas); 150g mature cheddar cheese, grated

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Loaded with spinach, broad beans (or peas) and mature cheddar cheese, this delicious crustless quiche is exceedingly quick to make, full of flavour, and has a fabulous custard like texture. Like the child of a traditional quiche and a frittata, this dish is my take on King Charles’ Coronation Quiche. Ideal for breakfast, lunch or a light supper, you can literally whip it up in minutes. With no crust, it also has the benefit of being gluten free.

Serve as is for breakfast or why not add a mixed salad and serve some fresh bread or garlic bread on the side, for lunch or supper?

How to make Coronation Crustless Quiche with Spinach and Broad Beans

Where is this recipe from?

This wonderful recipe is adapted from the widely publicised recipe for King Charles’ Coronation Quiche developed by Chef Mark Flanagan. Apparently, it is a reflection of King Charles’ love of eggs and cheese.

Collect all your ingredients together:

unsalted butter, divided
fresh spinach
chopped fresh tarragon or fresh basil
eggs
double/heavy cream
fine salt
freshly ground black pepper
frozen or fresh broad beans (or use peas)
mature cheddar cheese, grated

How to make this fabulous dish:

Heat half of the butter in a 22-24cm/9-10 inch cast iron pan or oven proof frying pan, over a moderate temperature. Add the spinach and cook, stirring from time to time, until the spinach has completely wilted. Tip out onto 2-3 layers of kitchen paper and squeeze out excess liquid from the spinach.
Tip out onto a chopping board and chop. Also chop the tarragon or shred the basil.
Meanwhile, thoroughly mix the eggs, cream, salt and pepper.
After you have removed the spinach, add the remaining butter and the broad beans or peas to the pan. Cook over a moderate heat for 1 – 2 minutes. As they cook, use a heat-proof pastry brush to brush excess butter up the sides of the pan.
Add the chopped spinach and basil/tarragon, pour in the egg/cream mix and mix well.
Scatter over the grated cheese and stir to mix.
Bake in the centre of a preheated oven for 30 – 35 minutes, or until the quiche has risen and the centre is just cooked. Be careful not to overcook. The quiche will deflate when it comes out of the oven – this is normal.
Serve hot, warm or at room temperature. It can be eaten as is but it is also wonderful with a mixed salad and/or some fresh or garlic bread on the side.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Coronation Crustless Quiche with Spinach and Broad Beans

Loaded with spinach, broad beans and mature cheddar cheese, this delicious crustless quiche, is exceedingly quick to make, full of flavour, and has a fabulous custard like texture. Like the child of a traditional quiche and a frittata, this dish is my take on King Charles' Coronation Quiche. Ideal for breakfast, lunch or a light supper, you can literally whip it up in minutes. With no crust, it also has the benefit of being gluten free.

Serves 4

Course Breakfast, brunch, light supper, Lunch

Cuisine British

Keyword broad beans, crustless quiche, spinach

Prep Time 10 minutes

Cook Time 35 minutes

Author Susan

Ingredients

35g unsalted butter, divided
180g fresh spinach
1 tablespoon chopped fresh tarragon or shredded fresh basil
5 eggs
250ml double/heavy cream
¼ teaspoon fine salt
¼ teaspoon freshly ground black pepper
125g frozen or fresh broad beans (or use peas)
150g mature cheddar cheese, grated

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to fan oven 160°C/180°C/350°F/Gas 4.
Heat half of the butter in a 22-24cm/9-10 inch cast iron pan or oven proof frying pan, over a moderate temperature. Add the spinach and cook, stirring from time to time, until the spinach has completely wilted. Tip out onto 2-3 layers of kitchen paper and squeeze out excess liquid from the spinach.
Tip out onto a chopping board and chop. Also chop the tarragon or shred the basil.
Meanwhile, thoroughly mix the eggs, cream, salt and pepper.
After you have removed the spinach, add the remaining butter and the broad beans, or peas, to the pan. Cook over a moderate heat for 1 – 2 minutes. As they cook, use a heat-proof pastry brush to brush excess butter up the sides of the pan.
Add the chopped spinach and basil/tarragon, pour in the egg/cream mix and mix well.
Scatter over the grated cheese and stir to mix.
Bake in the centre of a preheated oven for 30 – 35 minutes, or until the quiche has risen and the centre is just cooked. Be careful not to overcook. The quiche will deflate when it comes out of the oven – this is normal.
Serve hot, warm or at room temperature. It can be eaten as is but it is also wonderful with a mixed salad and/or some fresh or garlic bread on the side.